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YUM: Autumn Apple Yogurt Cake

Now that it's October, do I have your permission to make an apple cake?

I think I will make this cake all year long.
Though apples are in season locally now, some varieties keep thru February.

This cake is delicious.

I originally found the recipe in a book called Made In Italy, by Canadian food star David Rocco.
Another cookbook with too many photos of this good looking guy (looks like an Armani ad), and some nice, simple recipes that I probably won't make, but this cake recipe stuck with me.

After reading many reviews, readers said that 7 oz. of butter was way too much, and it spilled over onto their oven floor.

Did you say 7 oz. of BUTTER? That's almost 2 sticks (13 tablespoons in US measurements).
For an 8" cake, that way too much in my world.

I decided to be my own man, and only use 1 stick (4 oz.) of butter.
I also increased the yogurt from 1/2 cup to a 6 oz. container.

Moist and delicious.
I made it in a cast iron skillet and served it warm.

I think you can use any yogurt you like, full fat, Greek, vanilla, and whatever and any apple variety you like.
It's very forgiving.

Stacey - Could the butter amount have been some sort of misprint? Maybe they meant 7 tablespoons instead? Anyway, I'll follow your lead in cutting back on the butter and make this cake as you suggest. It looks terrific.

Any chance of adding weight measurements, esp. in grams, of the flour and butter in your recipes? It's so much more precise than cups, and more accurate. I am American and have a scale which I prefer to use for baking. I have noticed that Deb of Smitten Kitchen has added these measurements to her recipes.

Stacey:I made this cake last night and followed the recipe. Have you forgotten to add the leavening agent like baking soda or baking powder ? My cake is ok to eat but does not have a good texture. Thank you. Rita

est. 2008.
I am an antiques dealer & appraiser during the day.........a recipe writer, and cook by night. I use fresh, local, seasonal ingredients to create delicious meals.
I live 20 miles from NYC, and have access to some great markets & restaurants. Check out my weekly recipes. P.S. I AM NOT THE PITA CHIP LADY. :)